Jambalaya
Ingredients
2 Tbsp. paprika
1/4 tsp. cayenne, (or to taste)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper (or to taste)
2-3 Tbsp. oil
3 cloves garlic, minced
1 lb. chicken, cut into small pieces
1 lb. Polska Kielbasa (or smoked sausage), cut into pieces
10-12 shrimp (uncooked) peeled & de-veined
1 onion, chopped
1 c. celery, chopped
1 c. red and/or green bell peppers, chopped
2 c. long-grain white rice
4 1/2 c. chicken broth (add up to 1/2 c. more if needed)
1 (14.5 oz) can diced tomatoes (do not drain)
2 tsp. Worcestershire sauce
2 bay leaves
Instructions
Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.
Heat oil in a large skillet and add chicken, Kielbasa, and shrimp. Saute for about 1 minute then add onion, celery and peppers. Saute another minute or two.
Sprinkle with previously combined seasonings. Saute until vegetables become soft and onion becomes translucent.
Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender (if rice seems to be too dry or pasty at the end-- add more chicken broth).
Remove bay leaves and serve with Tabasco sauce.
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